Weekly Read + Dessert Nachos + Zombie Monkeys

Because one of us can’t drink or cook nowadays, I can at least still clean. Well, attempt to. With the endless construction and/or projects going on here and all wood floors throughout the house, dust and dirt is a part of our everyday lives, but aside from that, I clean. Sort of. I pick up anyway?

Here’s this week’s article to brace you all for the upcoming holiday season. Let’s keep it merry, bright, and semi-cleaned, shall we?

This daily clean calendar is brought to you be Clean Mama. You can learn more about her and her blog and printables, just click here!

To read this week’s ramblings, click below!
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Hopefully she can guide you to a less stressed household, to a no more mad-mom-party-attitude, and to consuming a little less spiked egg nog.

If not, there’s always more spiked egg nog, maybe spiked cider, or maybe a good ol’ fashioned American beer, or this dessert Suzi shares below!

Anyway, cheers, ya filthy animals.

Now an easy recipe for “The Dessert Nacho!”

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“The Dessert Nacho”
4 soft taco flour tortillas
1/2 stick sweet cream butter (melted)
Cinnamon + Sugar
Hot Fudge Sauce (we have a delicious recipe below, keep reading)
Whipped cream

Directions:  Preheat oven at 350 degrees. Melt your butter in the microwave. Brush both sides of the tortillas with melted butter. Cut tortilla like a pizza into 12 pieces. Place tortillas flat on a cookie sheet. Sprinkle both sides with cinnamon and sugar. Be generous with the sugar! Place in oven for 5-6 minutes. Take out of oven and flip tortilla over. Sprinkle with some more cinnamon and sugar and place back in oven for 5 minutes. They are not hard when you first take them out but as they cool they crisp up. Place cooked tortillas on a plate and add your hot fudge sauce and whipped cream!

Pre-Oven:
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Post Oven:
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Hot Fudge Beer Sauce
3 tablespoons melted butter
1/2 cup of your favorite dark beer (Use an oatmeal stout, chocolate stout, porter, or black lager)
3 tablespoons karo syrup
1/2 cup of Ghirardelli semi sweet chocolate chips
1/2 cup of Ghirardelli milk chocolate chips

Directions: Heat all ingredients, but the chocolate chips in a pan. Once you’re to a boil, take off burner and stir in chocolate chips. Let chocolate cool a little bit before serving.

Hot Fudge Beer Sauce adapted from: The Beeroness.

We tweaked a tad from her original recipe.  We have learn a lot from her. She’s pretty much the queen with cooking with beer. Woman crush? Yep. Her recipes never fail. Check out her original recipe
here.  She put her hot fudge sauce on waffles and paired with ice cream and a stout! This chocolate sauce is amazing on any dessert and great in coffee!

We paired our dessert nachos with a Tall Grass Zombie Monkey. Yes, another Midwest beer! Because the Midwest rules, and it created a beer named after zombies. This is an American porter. We taste chocolate and coffee mostly, but is roasty, sweet, and finished smooth!  Perfect for fall and winter months. Shelly will be drinking stouts and porters all summer because she has been stock piling! You can find this porter in pint cans. We also enjoy their Buffalo Sweat Oatmeal Stout. Suzi has recently had their a barrel aged version at El Bait Shop. Very impressed and great flavor. This brewery is located in Manhattan, Kansas. To read more about Tall Grass Brewing Company click here. IMG_1319

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Cheers Y’all!
S|S

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